Hop-induced formation of ethyl esters in dry-hopped beer

Abstract

Abstract Fruity smelling esters play an important role for the aroma of hops and beer and they have been characterized as key aroma compounds in different hop varieties. Studies on the transfer of hop-derived compounds into beer during dry-hopping showed calculated transfer rates of different ethyl esters far above 100%, leading to the assumption that these esters must be newly formed. To investigate this formation, dry-hopping was imitated in water to eliminate the influence of the beer matrix on the formation of these odorants. Thereby, the formation of ethyl esters of 2-methylbutanoic acid, 3-methylbutanoic acid, and methylpropanoic acid, induced by the addition of hops, was shown. Different approaches inhibiting enzyme activities and experiments with different hop extracts might lead to the assumption that enzymes are involved in the formation of these esters, beside possible transesterification. Graphical abstract

Keywords

• Hops
• Dry-hopping
• Beer
• Ethyl esters
• Aroma formation
• Radicals